A saucy weeknight marvel that you won't believe comes together in 30 minutes, this tomato risotto gets topped with wild-caught, Aussie prawns cooked in a rich garlic and chilli butter. If you're not a fan of chilli, no worries, just omit it entirely. But may we suggest some bread for mopping up?
Preheat oven to 180°C fan-forced. Cut green top from leek and discard. Slice leek in half lengthwise and finely slice into half-moons. Heat 20ml (1 tablespoon) olive oil in an ovenproof frypan. Add leek and ¼ teaspoon salt flakes and cook, stirring occasionally, for 3–4 minutes or until leek starts to soften.
Dissolve stock cube in 375ml (1½ cups) boiling water. Add rice, stock and cherry tomatoes to leek and stir to combine. Bring to the boil, cover with a lid and place in the oven for 20 minutes or until rice is tender. While risotto is cooking, continue with step 3.
Peel and finely dice eschalot. Peel and crush garlic. Zest lemon. Finely chop chilli. Finely slice parsley. Place eshalot, garlic, lemon zest, chilli, parsley and butter in a bowl and mash with a fork to combine.
When there is 5–10 minutes cooking time left on the risotto, heat remaining olive oil in a frypan over medium-high heat. Season prawns with salt and cook for 2–3 minutes each side or until slightly coloured.
Juice lemon. Add butter to pan and cook, stirring prawns to coat, for 3–4 minutes or until opaque. Remove from heat, drizzle over lemon juice and season to taste with salt and pepper.
Toss salad with your favourite dressing. Carefully remove risotto from oven and season with salt and pepper to taste. Divide risotto between bowls and top with chilli and garlic butter prawns to serve.